So it was time to get creative. Latching onto the black pepper, I realized that I just got Tellicherry black pepper from my friend Rachel that should be quite fragrant in a cookie.

Gazing into the refrigerator, I dreamed of peppery, savory and sweet combinations. The result has orange, lemon, lime rind, a bit of candied orange and orange simple syrup from last night’s oranges in syrup dessert, topped off with coarse sea salt, raw sugar and a bit of finely ground pepper. Weird? Certainly. Tasty? I think so.

Citrus Black Pepper Slice ‘n Bakes

Ingredients

2 ¼ cups all purpose flour

½ teaspoon baking powder

½ teaspoon Kosher salt (yes, I know table salt is the norm for baking, but I broke with norms in more ways than one in this recipe)

Cut the dough into thin slices, about ¼ inch thick or a bit thinner if you can manage that and place on cookie sheets about 1 inch apart.

Top each cookie with a small amount of the raw sugar, coarse sea salt, and pepper mix. Press lightly into the cookie.

Bake one pan at a time for approximately 10-16 minutes. the longer you bake them the crispier they get. Of course, thichness also impacts baking time, so if yours are on the thin side, the baking time will be on the shorter side.

Let cookies rest on sheets for 5 minutes until transferring them to rack for cooling.